Marsala Wine Biscotti

In a small bowl, soak currants in the marsala wine for 1 to 2 hours; Drain currants and set aside (marsala wine)soaking liquid.

Preheat oven to 375 degrees; line cookie sheet with parchment paper.

With an electric mixer, cream the butter and sugar; Add eggs and 3 tablespoons of reserved marsala wine, mix until well blended.

On low speed, gradually add flour, baking powder,and salt; stir in currants.

Turn dough onto a lightly floured surface; This will be a soft dough.

Divide dough into 3 equal pieces; roll each piece into a loaf about 12 inches long.

Place on parchment-lined cookie sheets,spacing about 3 inches apart.

Using a pastry brush, brush the tops with marsala wine and sprinkle with sugar: I kept the left over marsala wine to use for making another batch of cookies or could be used in another recipe.

Bake 20 to 25 minutes, or until golden,mine only took about 18 minutes.

Remove cookie sheet from oven, using 2 metal spatulas, remove the loaves from cookie sheet onto a wire rack, cool.

NOTE: I find it eaiser to just cool the loaves on cookie sheet and then slice loaves, turn the slices on there sides; return to oven and brown; I use this method when making all biscotti.

Place cooled loaves on cutting board, using a sharp knife, slice loaves diagonally into 1/2-inch-wide slices; I use a chinese chefs knife.

Return slices to cookie sheet, in a single layer; bake 15 minutes, or until lightly browned; mine took less time.

Cool toasted biscotti on a wire rack, store in airtight container.